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Dressing Ingredients
3 tablespoons extra virgin organic olive oil
2 tablespoons finely minced red onion
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt

Salad Ingredients
2 1/2 cups broccoli florets
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup chopped walnuts

Whisk the dressing ingredients in a large mixing bowl.
Add the salad ingredients.
Toss together until thoroughly blended.

Serves 4

Submitted by: Linda Jost Hom

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1 package whole wheat lavash
4 avocados, ripe; peeled and mashed
hummus;  or 1/4 – 1/2 lb. carton, prepared
Tabouli; favorite recipe or 1/4 – 1/2 lb. carton, prepared
Sunflower seeds
Shredded lettuce

Spread lavash with mashed avocados, sparingly. Spread hummus on top of avocados. Spread tabouli over hummus. Sprinkle with shredded lettuce. Sprinkle sunflower seeds on top of lettuce. Roll lavash up tightly and cut into appetizer size pieces. Hold together with toothpicks.

Serves 12